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Bran Loaf Two Ways

An idea had been stirring in my mind for a while to make raisin bran muffins. I wanted to make the recipe I had already posted to this site and that is in my book, but I was curious to see what it would be like without the molasses. I wanted to go for more of a traditional bran muffin flavor.

As a shortcut, and because at the same time I had gotten a request from a reader on how to make the recipe into a loaf, I decided to make the new bran recipe into a loaf instead of muffins and it turned out beautifully. Nice and moist and packed full of simple flavor and nutrition.

A few days later, I decided again to use bran, this time in a banana loaf for something different. Usually I just make banana bread plain, or with blueberries or chocolate chips. Adding bran makes it more hearty and a little less cake-like and a little more bread-like, which some people may not like, but others would, depending on your taste. Kesa loved this bread and I found it a welcome change from a more cake or muffin-like quick bread. We decided to add blueberries for extra sweetness and flavor and it was just what was needed. A very easy way to get an abundance of lasting energy in just a slice or two!

What have you been baking in your kitchen these days? I usually go in spurts with baking. The last few days and weeks have been dedicated more to muffins and quick breads but usually I’m always making some kind of cookie or granola. 🙂

5 thoughts on “Bran Loaf Two Ways”

I made the raisin bran loaf yesterday but added a couple of tbsp blackstrap molasses which came as an optional extra in the email your so kindly sent me.
You might want to say above that it is an optional extra, unless you don’t like the idea any more that is.
I love the more bread-like result as I’m not really a cake-y person and wanted a breakfast loaf. Next time I’ll cut back on the maple syrup a bit and keep the molasses as I love them!
The banana version looks wonderful and I’ll try it when I’ve finished my current loaf.
Thank you very very much Tiffany.

Thank you for your feedback. I had hesitated to add the optional molasses to the recipe but since you have tried it and are fan, I can add that as an option, of course. It’s all about what you prefer. I’m glad you prefer the texture of this bread. And the Raisin Bran one is actually more cakey than the banana one. Depending how much molasses flavor you like in the bread, you could even go up to a quarter cup.

Do you defrost the berries first or use them straight from the freezer?
I always have frozen berries to hand – a mixed bag most usually. Blueberries cost a fortune here so I’m assuming a berry mix will do.
Helenx

Thank you. The mixed berries are mainly small fruits like redcurrants so shouldn’t go to squishy like strawberries do for example. I think I will love this bread as it is not to heavy on bananas compared to the dry flour and bran quantities – more of a bread than a cake as you say. I like to be able to eat a slice with my hands, rather than scoop it up with a spoon!

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My name is Tiffany. I am a stay-at-home, homeschooling mother to four children, three amazing little girls (one a non-verbal girl with autism), and our new sweet baby boy. I have a passion for vegan cooking and baking and love yoga. I am interested in living a life conscious of my thoughts and my actions and leaving as light a footprint as I can on our beautiful planet. This is my space to share and embrace my spirit and reflect upon my life with joy and gratitude. I also love to share the yummy vegan recipes that I come up with for my family. Even though our diet changed from 100% vegan as a family in 2015, I still follow a mostly vegan diet myself. If you can take anything from this space of mine to better your life or the lives of others then I am truly grateful.
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